Ingredients:
50g Stockan's Thick Oatcakes (crushed)
300 mls double cream
3 tablespoons good quality runny honey
340g raspberries
6 tablespoons of whisky
(if preferred vodka or cream liqueur can be used, if the dish is for kids, fruit smoothie can be used)
Method
- Whip the double cream until it peaks
- Fold in the honey, crushed oatcakes and whisky (save a little of the crushed oatcakes for the garnish)
- Layer the cream mixture with raspberries in glass pots, starting off with a layer of raspberries and finish with a layer of cream
- Garnish with a few raspberries and a little of the crushed oatcakes
